Sour Cream Cornbread with Honey Butter
Indulge in the perfect balance of sweet and savory with this Sour Cream Cornbread with Honey Butter recipe, a modern twist on a classic favorite. Made with tangy sour cream for an irresistibly moist texture and enriched with golden yellow cornmeal for authentic flavor, this quick and easy cornbread is as comforting as it gets. A hint of honey adds a natural sweetness, while the homemade honey butter—creamy, fluffy, and sweetly aromatic—takes every bite to pure bliss. Ready in just 40 minutes, this delightful side dish pairs beautifully with hearty chili, barbecue, or a simple bowl of soup, making it a must-have for any meal or occasion. Perfect for feeding a crowd or savoring solo, this cornbread recipe guarantees smiles all around!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 2 large Eggs
- 240 grams Sour cream
- 120 ml Whole milk
- 160 grams Yellow cornmeal
- 125 grams All-purpose flour
- 10 grams Baking powder
- 5 grams Salt
- 30 grams Honey
- 113 grams Unsalted butter (for honey butter)
- 45 grams Honey (for honey butter)
Instructions
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or skillet with butter or nonstick spray.
In a large microwave-safe bowl, melt 115 grams of butter. Let it cool slightly.
Whisk in the granulated sugar until well combined. Beat in the eggs, one at a time, until smooth.
Add the sour cream and milk to the mixture, whisking until fully incorporated.
In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cornbread is baking, prepare the honey butter. In a small bowl, mix 113 grams of softened butter with 45 grams of honey until smooth and fluffy.
Let the cornbread cool slightly before slicing into squares. Serve warm with the honey butter spread generously on top.
Nutrition Facts
Calories |
4027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.3 g | 334% | |
| Saturated Fat | 154.8 g | 774% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 3334 mg | 145% | |
| Total Carbohydrate | 411.3 g | 150% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 185.0 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 600 mg | 46% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
